This is my favourite pancake recipe. It makes a lovely light pancake. Also adding browned butter will give the pancake a delicate nutty taste.

Ingredients

• grated rind and juice 1 orange
• ¼ cup craisins (dried cranberries)
• 1¾ cups flour
• 2 tsp baking powder
• ¼ cup sugar
• 50 grams butter
• 3 eggs
• 600 ml carton buttermilk
• ½ cup chocolate chips
• pinch cream of tartar (optional)

Method

1. Pour the orange juice and rind over the craisins and set aside.
2. Sift the flour, salt and baking powder into a bowl and stir in the sugar. Make a well in the centre.
3. Melt the butter and cook until it is nut brown in colour.
4. Separate the eggs, mix the egg yolks with the buttermilk and stir until smooth. Gradually beat into the dry ingredients with the cooled browned butter, craisins and juice and chocolate chips.
5. In a clean bowl whisk the egg whites with the cream of tartar cream, if using, until they form a thick soft peak. Fold into the pancake batter
6. Cook three-quarter cupfuls of batter into a moderately hot greased pan. When the bubbles on the top begin to burst, turn the pancake over and cook the other side for a further 1-2 minutes. Serve hot with vanilla icecream.

Cooks Tips

Cream of tartar will help stabilise the egg whites and help build a thicker foam when beating. Also having the egg whites at room temperature will help too. Grease the frying pan with butter for both flavour and colour.